© Simon Watson
Spanish Omelet Sandwiches
- SERVINGS: 4
If you prefer, you can keep the ham in long strips to ribbon the omelet. Rubbing the cut bread with tomato, as the Spaniards do, adds great flavor.
- 8 large eggs, lightly beaten
- 4 ounces thinly sliced Serrano ham or prosciutto, finely chopped
- Salt and freshly ground pepper
- 3 tablespoons extra-virgin olive oil, plus more if necessary
- 4 long Italian rolls, halved, or 1 large baguette, cut into four pieces and each halved lengthwise
- 1 large tomato, halved
- In a medium bowl, beat the eggs with the ham. Season with salt and plenty of pepper. In a large nonstick skillet, heat 3 tablespoons of oil over high heat until shimmering. Pour in the egg mixture, evenly distributing the ham. Using a spatula, lift the cooked edges, tilting the pan so the uncooked eggs seep underneath. If the omelet sticks, drizzle a little more oil around the edge. Lower the heat to moderate and cook until the omelet is golden on the bottom and the top is almost completely set, 2 to 3 minutes. Fold the omelet in thirds and slide it onto a platter.
- Rub the cut sides of the rolls with the cut sides of the tomato. Cut the omelet into quarters and tuck it into the 4 rolls. Serve warm or at room temperature.
Make Ahead The sandwiches can be kept at room temperature for 4 hours.